Couscous is a pasta. The nice thing about it is that it very quick to prepare. Mix with hot water, and it is ready. This grain salad has a nice texture and is rather sweet with the dates and apricots. The pistachios and pine nuts add interest. I have also made it with millet which has the same consistency as couscous, however, it takes longer to prepare as you need to cook the millet for about 20 minutes. But, on the positive side, millet is more nutritious than couscous. With either grain, this is a delicious and “different” grain salad.
- 1 cup couscous
- 1 ½ cup boiling water
- 5 teaspoons olive oil
- ½ teaspoon salt
- 1 tablespoon pine nuts
- 1 tablespoon shelled pistachio
- 1 carrot, shredded
- ¼ cup dates, chopped
- 8 dried apricots, cut in strips
- 1 bunch chopped cilantro
Place dry couscous in a bowl and pour the 1 ½ cups of water & 2 teaspoons of olive oil in it. Allow to sit until the liquid is absorbed.
In a skillet, over medium heat, add the rest of the oil (1 tablespoon), and the carrot.
Stir until the carrots soften.
Remove from heat and pour over the couscous. Stir in the dates, apricots, & cilantro.
Allow the salad to cool and served with a dollop of plain non fat yogurt.
Notes: Millet, cooked as per directions, can be substituted for the couscous.